GENERAL SUMMARY

Maintains complete control of the kitchen at all times and is responsible to manage and control his/her kitchen staff. Ability to manage in a diverse environment with focus on guests and customer service.

MAIN DUTIES:

• Prepare and follow SOP’s for smooth administration and functioning of the kitchen.
• Ensure that the quality of culinary dishes are served on schedule and see that any problems that arise are rectified.
• Responsible for approving all prepared food items that leave his/her kitchen.
• Modify and create new menus as needed so that they remain effective for the purposes for the restaurant. Create a wide variety of new dishes for the kitchen.
• Perform many administrative duties, including ordering supplies, spot checks in the kitchen.
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
• Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.
• Put a twist on familiar dishes and create new combinations. Creativity and a flair for experimentation are essential responsibilities.
• Estimate food consumption, monitor the food inventory and order supplies accordingly.
• Recommend the items for the menu.
• Understand the Concept and brand positioning of restaurant and develop a food/presentation strategy which matches the positioning and reinforces the brand
• Develop from the food perspective, critical elements related to display, menu, presentation, etc. which will establish key signature features of the restaurant.
• Take ownership/responsibility of the profitability from the food purchasing/preparation perspective.
• Participate in kitchen researching and responding to trends in the food industry, planning and writing menus.
• Must be able to spot problems and resolve them quickly and efficiently.
• Maintain a level head, and delegate many kitchen tasks simultaneously.
• Maximize the productivity of the kitchen staff, as well as manage the Junior chef, Chef De Partie and entire kitchen team.
• Provide leadership in establishing high-quality standards in all kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety. HACCP compliant.
• Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy.
• Ability to collect accurate information from customers with regard to comments on the food quality, portion etc. and work on areas which need improvement.
• Effectively conduct meetings, menu briefings, and maintain communication lines between all team members.
• Responsible for recruiting and training junior staff.
• Managerial and leadership strengths and actively participate in the day to day management.